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Sweet Potato Dessert Squares

Total Time

Prep: 15 min. Bake: 1 hour + cooling


16 servings

Updated: May. 12, 2022
I prepare sweet potatoes every week for my family, mostly as a side dish. But I’ve also found that they make desserts even more delightful. These moist, rich squares have a great pecan crunch. —Betty Janway, Ruston, LA
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  • 1 package yellow cake mix (regular size), divided
  • 1/2 cup butter, melted
  • 1 large egg, room temperature, lightly beaten
  • 3 cups cold mashed sweet potatoes (without added milk or butter)
  • 2/3 cup 2% milk
  • 1/2 cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1 tablespoon pumpkin pie spice
  • 6 tablespoons cold butter
  • 1 cup chopped pecans
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • Optional: Whipped cream and pecan halves


  1. Set aside 3/4 cup cake mix. Combine remaining mix with butter and egg until crumbly; spread into a greased 13x9-in. baking pan. Whisk filling ingredients until smooth; pour over crust.
  2. For topping, cut butter into reserved cake mix until crumbly. Stir in pecans, sugar and cinnamon; sprinkle over filling.
  3. Bake at 350° for 60-65 minutes or until a knife inserted in center comes out clean. Cool. Garnish with whipped cream and pecan halves if desired.

Nutrition Facts

1 each: 399 calories, 20g fat (8g saturated fat), 68mg cholesterol, 332mg sodium, 52g carbohydrate (32g sugars, 3g fiber), 5g protein.

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